pumpkin cupcakes
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Pumpkin Bars

This is my favorite pumpkin recipe. It's called bread… but it should be called a cake! My dear friend, Roni Holmes from Fairbanks, Alaska shared this recipe with me. Enjoy!
Author: Barbra-Sue Kowalski

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups of fresh pumpkin puree or one 15 oz. can of canned pumpkin.
  • 1 tsp cloves
  • 2 tsps. cinnamon
  • 1/2 tsp ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups flour if using fresh ground flour, increase by 1/4 to 1/2 cup
  • FROSTING
  • 1 pkg 8 oz. cream cheese, softened
  • 1/4 cup butter softened
  • 1 tsp vanilla or so
  • 16 oz. powdered sugar 4 cups

Instructions

  • This is my ONE bowl method.
  • Mix together eggs, sugar, oil and pumpkin.
  • Add all the dry ingredients except the flour. (cloves, cinnamon, ginger, baking soda, baking powder and salt) and mix well.
  • Add in flour and mix well.
  • Grease and flour a 12x8x1 inch plan, or make into cupcakes. We prefer cupcakes for easy serving.
  • Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cupcakes take about 30 minutes.
  • Allow to cool completely before frosting.
  • FROSTING
  • In a large bowl, beat cream cheese and butter until smooth with electric mixer.
  • Add vanilla, mix well.
  • Sift powder sugar (don't skip this step) into the mixture, add gradually until it reaches the consistency that you desire. Adjust powdered sugar as needed.

Try It With Fresh Pumpkin!

homemade pumpkin puree
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Homemade Pumpkin Puree

Homemade pumpkin puree is EASY! Once you try it, you will never go back to that stuff in the can. These instructions can be used for any winter squash: buttercup squash, butternut squash, kabocha or spaghetti squash.
Author: Barbra-Sue Kowalski

Ingredients

  • Fresh Sugar Pumpkin or any pumpkin or winter squash of your choice.
  • Oil of your choice I prefer olive or avocado oil

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Wash fresh pumpkin.
  • Depending on the size of the pumpkin, cut in half or slices.
  • Line a baking sheet with parchment paper (optional).
  • Drizzle 1 to 2 tablespoons of oil on the baking sheet.
  • Place the pumpkin, cut side down on the prepared tray. If you have cut the pumpkin into slice, cut side up or down is fine.
  • Bake pumpkin for 45 minutes to one hour. This will vary based on the size of your pumpkin.
  • Check for doneness by piercing the pumpkin with a fork. Its done when the pumpkin is soft and easy to pierce. If the pumpkin halves are different in size, check both, as a larger one may take longer.
  • Remove from oven and allow to cool.
  • Once cool to touch, scoop out the pumpkin puree.
  • Mash any clumps of pumpkin puree with a potato masher or spoon. For extra smooth texture, run through a food processor (optional)
  • Homemade pumpkin puree can be stored in an airtight container for 5 to 7 days in the refrigerator. Otherwise package in useable portions and freeze.

Notes

Some winter squash are very hard, you can bake them whole and remove seeds after.

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